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Friday, December 16, 2016


Yeah, I know it's not Wednesday, but I just made this soup and thought it would be great to blog about it. (See, I'm just like you. My mind is not on academics, but on food and games this week!)

Last summer I was lucky enough to be invited to Fairbanks, AK. Loved it! Loved the beautiful country! Loved the fantastic teachers! Loved the food!!! One day for lunch some teachers brought Taco Soup, and it was love at first bite. They shared the recipe and when I cooked it for my husband it immediately became his favorite soup as well. (Even in hot June at the beach this soup is fabulous.) It's healthy and easy peasy. If you're busy this weekend just stick it in the crock pot and your house will smell good and you'll have something hearty to feed your family and everyone else in the neighborhood.
Taco Soup
2 pounds ground beef
2 cups diced onions
1 can pinto beans (drained)
1 can corn (drained)
2 cans white beans (drained)
1 can chili beans with juice
1 large can crushed tomatoes
1 can tomatoes with chiles
1 small can diced green chiles
2 small cans black olive slices (drained)
1 can beef broth
1 package taco seasoning mix
1 package ranch salad dressing mix

Brown beef and onions. Drain fat. Add taco and ranch mix and stir. Add the other ingredients and mix.

Cook in a crock pot for 8 hours on low.

Garnish with sour cream, grated cheese, and corn chips.

Note! If it won’t all fit in your crock pot at once then freeze some and save for another day.

*You could probably add different combinations of beans and it would always taste good.

Sweet memories of Fairbanks friends!